Easy marmalade

    1 day 2 hours 15 min

    A simple three ingredient marmalade to make when Seville oranges are in season! Delicious on toast or use to glaze cakes.


    Buckinghamshire, England, UK
    14 people made this

    Makes: 6 (500g) jars of marmalade

    • 900g (2 lbs) Seville oranges
    • 2 lemons
    • 3.5kg (8 lbs) sugar

    Prep:30min  ›  Cook:1hr45min  ›  Extra time:1day soaking  ›  Ready in:1day2hr15min 

    1. Cut the oranges and lemons; remove the pips, wrap in a muslin bag and set aside. Put the oranges and lemons through a mincer using coarse blades. Leave for 24 hours, covered with 6 pints of water.
    2. Place the oranges, lemons, water and wrapped pips in a large pot. Heat, covered, over medium heat for 1 hour.
    3. Add the sugar and bring to the boil until the setting point is reached, about 45 minutes. See footnote below.
    4. After it has set, allow to settle for 15 minutes; pour into dry, clean, warmed jars. Immediately place a waxed disc on the surface and cover the jar with a cellophane covering or air tight lid. Store in a cool, dry and preferably dark cupboard.

    Cook's Note

    In order to check for the setting point, place a teaspoonful of marmalade onto a chilled plate. Allow to cool for a moment and the push it with your finger. If a crinkly skin has formed, then it is set. If it hasn't set, boil again for another 5 minutes and retest.

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